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By Root 704 0

and let it come to a boil, scraping occasionally with a wooden spatula. The pan will come clean in no time.

35

I would compare it to liquid chicken but chicken meat contains connective tissue and eggs do not. Technically speaking the chalazae is a connective structure, meant to keep the yolk centered in the egg, but since it’s composed of nothing but twisted white (or albumen), it doesn’t really count.

36

The exceptions are starch-stabilized stirred custards such as pastry cream, which can, because of their starch content, be boiled to no ill effect.

37

There are those who will tell you that acidic items such as tomato sauce will rip a cure right off a pan. All I can say is I don’t buy it.

38

This only holds true for heavy-duty (read: expensive) models. Skimpy models are none too good for pan-frying because they don’t heat evenly over a burner.

39

There is currently a resurgence in Dutch-oven cooking out West and in, of all places, Japan.

40

Needless to say, mercury is really, really poisonous. If you do manage to break the thermometer during use, for the love of all things not genetically mangled, throw out the food.

41

The United States sees some forty thousand reported cases of salmonella each year, and more than one thousand of those result in death.

42

Shellfish harvesting is very tightly regulated. Merchants are required to display bed tags from each shipment that tell where and when the harvest took place. If any problems become associated with the batch, health officials can quickly track it to the source.

43

Botulinum is especially ugly because it is an organism that produces resistant little spores that can withstand temperatures well in excess of the boiling point of water. Botulinum also thrives in anaerobic environments such as sealed vacu-pouches and cans.

44

It’s interesting to note that although smoke has preservative powers and tastes great, the main reason it was used for curing in the United States is because it’s an excellent fly repellant.

Table of Contents

Praise

Title Page

A Mission-of Sorts

How to Read a Recipe

Heat

Addito Salis Grano

CHAPTER 1 - Searing

King Sear

CHAPTER 2 - Grilling

A View to a Grill

The Grill

Grilling

Broiling

Broiled Chicken Salad

CHAPTER 3 - Roasting

Roast Story

Roast Cutaways

CHAPTER 4 - Frying

I Fry

Pan- and Immersion-Frying

Sauté: A Toss in the Pan

Building the Perfect Sauté

Butter

CHAPTER 5 - Boiling

Water Works

What Is This Stuff, Anyway?

Poaching

Simmering

Boiling

Blanching

Steam

CHAPTER 6 - Braising

Amazing Braise

Stewing

Working under Pressure

CHAPTER 7 - Brining

Have a Soak or Maybe a Rubdown

CHAPTER 8 - Sauces

All the World’s a Sauce

CHAPTER 9 - Eggs

Eggs-cetera

CHAPTER 10 - Microwave Cooking

Catch a Wave

Beef Blueprint

Epilogue

Acknowledgements

Copyright Page